Seoul is where Korea eats meat. Busan is where Korea eats the sea. South Korea's second city sits at the southern tip of the peninsula, where the Korea Strait delivers some of the cleanest, most diverse seafood in Northeast Asia. Jagalchi Market — the largest fish market in the country — is the beating heart, but Busan's seafood culture extends to every neighborhood. While Seoul offers the polish of high-end dining, Busan offers the raw, briny vitality of a port city that measures its freshness in minutes, not days. The KTX bullet train from Seoul takes just 2 hours and 30 minutes, and for those who value the snap of a fresh tentacle or the deep umami of a 12-hour pork broth, it is the most essential food pilgrimage in the country.
Hoe (Live Raw Fish) at Jagalchi Market, Nampo-dong
Korean sashimi is a distinct beast from its Japanese cousin. According to the Michelin Guide Seoul & Busan, which recently expanded its coverage to highlight the city's coastal excellence, Hoe is prized for its firm, chewy texture. Unlike the aged, buttery slices found in Tokyo, this fish was swimming minutes ago. On the second floor of the massive Jagalchi Market, the experience is visceral: you pick your fish alive from the tanks downstairs and have it sliced immediately for consumption upstairs. Google Maps shows a 4.2 rating from over 5,000 reviews for the market complex, with visitors frequently praising the flounder and sea bream.
What makes this version special: The ritual of the ssam. As noted by food travel expert Mark Wiens of Migrationology, the raw garlic, perilla leaves, and pungent ssamjang are not optional—they are the necessary counterpoints to the clean, lean protein of the fish.
Dwaeji Gukbap at Ssangdungi Dwaeji Gukbap, Seomyeon
While the ocean defines the city, Dwaeji Gukbap (pork bone soup) defines its soul. This is Busan’s ultimate comfort food: a milky broth simmered for over 12 hours until it reaches a creamy consistency. Seoul Eats highlights this dish as a post-war staple that has become a local icon. At Ssangdungi Dwaeji Gukbap, a no-frills institution in the Seomyeon district, the broth is white as milk and deep as memory. For under 8,000 KRW, it remains one of the best values in the city.
What makes this version special: The customization. Google Maps reviewers (4.3 stars) emphasize the importance of the fermented shrimp paste (saeujeot), which adds a funky umami layer that transforms the mild broth into something complex and addictive.
Ssiat Hotteok at BIFF Square, Nampo-dong
Busan's version of the hotteok pancake is a regional deviation that Seoul has never quite mastered. Instead of a simple brown sugar filling, vendors at BIFF Square slice the fried dough open and stuff it with a crunchy mixture of sunflower seeds, pumpkin seeds, sesame, and nuts. According to Time Out, this "seed-filled" variety provides a savory-sweet contrast that is unique to the southern coast. At 1,000 KRW each, it is the city's most famous street snack.
What makes this version special: The texture. The exterior is pressed flat on a heavily buttered griddle until it reaches a shattering crispness, protecting the molten, nutty interior.
Eomuk (Fish Cakes) at Samjin Eomuk, Yeongdo
Busan is the undisputed capital of Korean fish cakes. The Korea Herald notes that Samjin Eomuk, established in 1953, is the oldest producer in the city. Their flagship store in Yeongdo is part museum, part bakery, and part cafe, serving fresh fish cakes made hourly. For a more traditional experience, the carts near Gukje Market sell skewers for 1,000 KRW, simmered in a light anchovy-kelp broth that Google Maps locals insist is the highlight of the meal.
What makes this version special: The broth culture. In Busan, the cup of broth provided with your skewer is treated with reverence. It is light, warming, and packed with natural umami from dried anchovies.
Nakji Bokkeum at Halmae Nakji, Bujeon Market
For those seeking heat, Nakji Bokkeum (spicy stir-fried octopus) is the answer. Using the morning's catch, the octopus is stir-fried with vegetables and glass noodles in a fiery gochugaru sauce. Tabelog and other regional reviewers often point to Halmae Nakji in Bujeon Market as the gold standard for this dish. The octopus is so fresh that the tentacles often curl on the plate from the residual heat of the pan.
What makes this version special: The balance of fire and sweetness. While it ranks a 7/10 on the Korean spice scale, the natural sweetness of the Busan octopus cuts through the chili. Pro tip: order it with a cheese topping to mellow the burn.
Grilled Shellfish at Haeundae Beach, Haeundae
As the sun sets, the focus shifts to the tabletop grills lining Haeundae Beach. This is seafood at its most primal: clams, mussels, scallops, and abalone placed directly over charcoal. The Japan Times has previously noted that Busan's shellfish culture rivals that of coastal Japan for its simplicity and quality. Any of the packed, smoke-filled tents along the water will serve these briny delights, which pop open as they cook in their own juices.
What makes this version special: The premium selection. Unlike the smaller clams found elsewhere, Busan’s grills prioritize high-end scallops and abalone, served with a simple garlic-soy dipping sauce to let the ocean flavor lead.
The Bottom Line
Busan eats with the confidence of a city that knows its ingredients are superior. It lacks the pretension of the capital, replacing it with the grit and generosity of a port town. Whether you are standing at a stall in BIFF Square or sitting on a plastic stool at Jagalchi, the message is the same: the sea provides, and Busan knows exactly how to respect it. Take the KTX, skip the hotel breakfast, and start your day at the docks.
Recommendations sourced from Michelin Guide Seoul & Busan, Migrationology, Seoul Eats, Time Out, The Korea Herald, and Google Maps as of March 2026. Restaurants change — if something's off, tell us at [email protected].